Simple White Chicken Chili

Fall is fast approaching and it will soon be time for Football and Chili.   This recipe is one I have had for a long time.  I think it originally came from a newspaper in whatever place we were living when I got the recipe, but it is very simple, really tasty and a little change from the standard red chili with beef.

Ingredients:

1 box (32 Oz) Chicken Stock
3 14.5 Oz Cans White Beans - undrained
5 Cups Cooked Chicken, skinned and cut into bite sized pieces
    (A Costco rotisserie chicken works great)
1 16 Oz jar salsa - If you like Chili mild use mild salsa.  To kick it up use medium or hot.
1 8 Oz block Pepperjack cheese - grated
2 tsps. ground cumin
2 garlic cloves - minced
Black or white pepper to taste
1/2 Cup- finely crushed corn chips - this is an optional thickener
Sour Cream
Green onion tops - sliced
Corn chips

Preparation:

Place all ingredients except corn chips in a crock-pot and cook on high until the cheese is well incorporated.  When chili is ready add the finely crushed corn chips and let simmer for ten minutes to thicken.  Serve with  a bowl of sour cream, some sliced green onion tops and corn chips as garnishes. This is so simple to make that I often serve it as a second choice when I make chili.  I make a batch of regular chili and then put together a batch of this while the other chili is simmering.